Salmon with Brown Sugar and Mustard Glaze

Prep Time:
15 mins
Total Time:
20 mins

Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal.


  • 1 tablespoon extra-virgin olive oil

  • 1 large shallot, minced

  • ¼ cup red-wine vinegar

  • ¼ cup whole-grain mustard

  • ¼ cup packed dark-brown sugar

  • Coarse salt and ground pepper

  • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets

  • 1 bunch watercress (about ¾ pound), thick stems trimmed

  • 1 lemon, cut into wedges, for serving


  1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

  2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

    brown sugar glazed salmon
    Anna Wiliiams

Cook's Notes

If you like, in place of the salmon, use eight 6-ounce striped bass or halibut fillets.

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